ServSafe Quiz 4 (The flow of food)

Wait ______ seconds after inserting a bimetallic stemmed thermometer before recording the food's temp

15

Temperature danger zone

41F-135F or 5C-57C

temperature range at which foodborne pathogens grow most quickly

70F-125F or 21C-52C

Make sure your thermometers are accurate by _____ them regularly

calibrating

rinsing a cutting board will prevent cross contamination with the next food item placed on it

false

Sanitize thermometers by using a sanitizing solution for ____ surfaces

food-contact

Place a probe into the _____ part of the food

thickest

Some thermometers cannot be calibrated

true

chicken held at an internal temperature 125F has been time-temp abused

true

Thermometers used to measure the temp of food must be accurate to ____

+/- 2F or +/- -1C

2 ways you can prevent cross contamination

-buy prepared food -prep raw meat, fish, poultry, and ready to eat food at different times -clean and sanitize all work surfaces, equipment, and utensils before and after each task -use separate equipment for raw and ready to eat food